Stevioside 90%

Stevioside (57817-89-7)

Chinese Name: stevioside

Plant extract

Use: sweeteners

English Name: STEVIOSIDE

Chinese alias: stevioside, stevioside, stevioside

CAS:57817-89-7

No:260-975-5 EINECS

Molecular formula: C38H60O18

Molecular weight: 804.87

Density: 1.53g/cm3

Melting point: 198 degrees C

Boiling point: 963.3 degrees C

Stevioside is a new sweetener from Asteraceae herb Stevia extract. It features high sweetness and low heat, which are 300-450 times sweeter than sugar, the calorific value of only sucrose 1/300. After a large number of drug experiments have proved that stevioside toxic side effects, no carcinogens, food safety, is a sugar substitute ideal sweet taste agent. Stevia can be widely used in food, beverage, wine, seasoning, daily chemical industry, wine, cosmetics and other industries.

Stevioside characteristics:

Soluble in water, ethanol, mixed use and sucrose, fructose, glucose, maltose, etc., not only more pure stevioside sweetener and sweetness can play to synergistic effect. Stevioside heat value of 3 ~ 10 light range is very stable in pH, easy to store. The stability of the solution is good, and the heating treatment is still stable in the pH range of the common beverage food. Stevioside in organic acid solution containing sucrose stored little change in the first half of the year; in acid or alkali medium to prevent fermentation does not decompose, discoloration, and precipitation.

Stevioside pure sweet, refreshing taste, lingering, approximate sugar sweetness is about 150 ~ 300 times of sucrose. The purification of rebaudioside A sugar sweetness is about 450 times that of sugar, taste better. Sweet taste of stevioside dissolution temperature and the relationship between a sense of great. The general solution of high sweetness; high temperature dissolving taste good but low sweetness.

The advantages of stevioside:

1 high security. The inhabitants of stevioside origin (South America, Paraguay, Massey, etc.) edible for hundreds of years of history, has not found any poison.

The low calorific value. Used for making low calorie foods and beverages.

3 stevioside soluble in water and alcohol, and sucrose, fructose, isomerized sugar, mix taste better.

The stevioside is a non fermented material, stability properties, easy to mildew in the food and beverage production does not change and is easy to store and transport. Long term consumption will not cause dental caries.

The stevioside taste like sugar, have a unique cool, sweet features. Can be used for the production of flavor food, candy, etc.. Also can be used as a flavoring agent. Suppression of certain foods, drugs smell, smell, instead of sugar for the pharmaceutical production, syrup, granule, pill. Can be used for sauces, pickles, toothpaste, cosmetics and cigarettes.

6. The stability, in the usual food and beverage processing conditions and properties of stevioside is quite stable, is conducive to reducing viscosity, inhibit the growth of bacteria and prolong shelf life of the product.

Firstly, the acid, alkali and heat stability.

Under the conditions of PH3 (Shi Wen), the 180 day basically does not break down the loss, also does not have the precipitation.

In the range of PH3-9 heating to 100 C, 1 hours without any change

The light stability. Whether it is powder or solution, the sun is very stable.

Third, nonfermented. Long term storage will not mildew, the processing of finished products without sucrose browning phenomenon.

Application of stevioside:

Comparison of stevioside and sucrose

Sucrose is fructose and glucose as the main component of the disaccharide, as a nutrient source is heat. Residents of the country of origin for hundreds of years, has not found any poison. Physical and chemical stability, no fermentation, and therefore more than the shelf life of sugar products can be extended. Stevia sweetness, and lasted for a long time, without browning, very conducive to maintaining the beverage, food color.

The stevioside instead of sucrose in processed foods and beverages, etc. can not only reduce the cost, but also in line with the requirements of the food and beverage gradually to the glycosylated low product development.